Thanks for this topic! i also have been confused on 'hills' and have even heard at least one place that a 'hill' is not mounded ground, but just a spot where you sow multiple seeds...why is that called a hill then - idk.....in the beginning - I did the hills but was always frustrated that the packet said "hills" but didn't say something like 6" high and 10" wide, or 2" high and 5" wide or whatnot. When I did the hills, they all washed away with watering or rain before seedling emergency - so what's the point? i just did 2 seeds experimentally in one of raised beds, and they are up - well at least one as of my morning peeking... it is that "Trombetta di Albenga" seed my first try at it, and i am beyond excited - 1 to sample it's tasty goodness. I planted 2 before i read the instructions carefully, which said to sow 3- 4 seed 1" apart and thin to strongest seedling, having the next group 12 inches apart. Did only 2 because i didn't want to potentially waste 3-4 seeds on this early planting fraught with the unknown temps ahead, but I am not a thinner nature. 1 - what a waste of seeds! i will only save seeds from the best plants of course (just a notice at this so far, and certainly not up to the complexity of curcubit seed saving). If a plant is truly performing subpar, you can take it out at any time, but to decide which is best at 7-10 days old - well one of the seeds cracked at day 3 instead of day 6 so it's bigger....not sure if that is a recommendation for it beyond a fast germinator. 2 - I know i'm a little nuts - but i feel some sense of responsibility to these things I have called into life. Nursing and fussing and coaxing them to live, I can't just cut them down as they emerge....I'd much rather plant the seeds for the number of plants I want, and then replant where there are holes. that's generally just 2 weeks or so, and give a bit of succession planting into the timeline (which i'm always not doing, lol.....I never saw a space i didn't fill to capacity with available seed, and then wonder where I'm going to plant the rest of the garden, lol!) Anyhoo - so I've been doing it flat seeding, no thinning, with good results. I had an early yellow crookneck last year, planted 3 seeds, they all popped up, and went their separate ways, one e one s one w and it ended up taking up 1/2 of a 4x8 bed. Lots of produce! Did the same thing with a white scallop in another bed - only 2 came up, they got mad at each other and 1 went n and 1 went south, good yields and ds' fav summer squash so far! My biggest problem is NOT giving them enough space because in early spring I cannot conceive of how big they are going to get!

Thank you, ruthanna, for that link. I glanced through the recipes, picked out the easiest ones from Oct 29, 2009: Posted by joanm: Carmelized Butternut Squash Ina Garten 2 butternut squash (4 to 5 pounds total) 6 T. unsalted butter, melted 1/4 cup light brown sugar, packed 1 1/2 tea salt 1/2 tea black pepper Preheat the oven to 400 degrees F. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add melted butter, brown sugar, salt, and pepper. Toss all the ingredients and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes. While roasting, turn the squash a few times with a spatula. ******* Posted by Robinkateb: Winter Squash Whole Wheat Bread 1 cup winter squash puree 1 Tbsp butter at warm room temperature or melted (you could sub oil if you want) 1/2 cup water 2 cups whole wheat pastry flour 1 cup all purpose flour 1/4 cup sugar (I use what ever sugar I am in the mood for, brown, sugar in the raw, turbinado, maple sugar...) 1 Tbsp vital wheat gluten (optional, especially if you use some white flour) 1 1/2 tsp kosher salt 1 3/4 tsp yeast Place the ingredients in your bread machine in the order listed. Turn it on and let the machine make you bread. ****** Here's a high-protein soup posted by Doucanoe: Hearty Pork Stew with Squash Source: Penzeys 2/09 1-1/2 lb boneless pork loin roast, trimmed and cubed (I used boneless chops) 3 medium carrots, peeled and cut into 1/4" slices 1 medium onion, chopped 2 c peeld parsnips, cubed 1-1/2 c butternut squash, peeled & cubed 4 c chicken broth 1 T fresh sage or 1 tsp dried 2 tsp fresh thyme or 3/4 tsp dried 1/2 tsp salt 1/2 tsp pepper 3 T flour 3 T butter, softened In 4-5 quart slow cooker, mix the pork and remaining ingredients except flour and butter. Cover and cook on low 6-7 hours. OR... place in a covered pot in the oven at 350F for 2 hours.

Yep, egg rolls are finger food. Dip each bite in hot mustard, then ketchup. My homemade egg rolls are time consuming, but, man-oh-man, are they good! Shrimp & Vegetable Egg Rolls 2 Tbls vegetable oil 8 cups finely shredded green cabbage 2 cups coarsely grated carrots 2 & 1/2 Tbls soy sauce 3 cloves of garlic, finely minced 1 Tbls ginger, finely minced 6 green onions (or scallions), cut into very thin slices 3/4 lb salad shrimp (can substitute chopped, cooked, chicken) 1/2 cup coarsely chopped fresh cilantro 1/4 cup finely slivered fresh basil Salt - to taste, if needed 12 egg roll wrappers (10 oz) 1 egg, lightly beaten 1 & 1/2 cups vegetable oil 1. In a large, heavy pot, heat the 2 tablespoons of oil. Add the cabbage and carrots; cook over medium-high heat for 3 to 4 minutes, until cabbage is wilted and bright green. Stir in soy sauce. 2. Add the garlic and ginger; cook for 1 minute, stirring. Remove from heat and stir in green onions, shrimp, cilantro, basil and (if desired) salt. 3. When working with egg roll wrappers, cover them with a damp kitchen towel so they dont dry out. Stuff wrappers one at a time: Place one tip facing you like a diamond shape on a flat work surface. Place 1/3 a cup of filling 1 inch from the bottom point and across the wrapper to within 1 inch of each side. Fold bottom tip up over filling and roll away from you halfway up. Brush egg over exposed edges with a pastry brush. Fold in 1 inch side tips and finish rolling TIGHTLY (very important - or egg rolls will absorb more oil and taste ÂgreasyÂ). Place on a plate seam-side down. Repeat procedure with the rest of the wrappers. Keep finished egg rolls covered with a damp towel. 4. Heat 1 & 1/2 cups of oil in a 10 inch skillet until it begins to bubble a bit on top. (To test for temperature, drop a cube of bread into oil; it should brown within one minute). [I use my deep fryer - @ 370 degrees - drop in 3 or 4 egg rolls - cook 1 minute and turn and cook for another minute, or until golden brown.] 5. Add 3 or 4 egg rolls at a time to the oil and fry for 2 to 21/2 minutes on each side, or until golden brown. Drain on paper towel. Serve immediately. I like mine with ketchup and hot Chinese mustard. Hubby likes his with sweet & sour sauce. (S&S Recipe follows) Makes 12 egg rolls Sweet & Sour Sauce 1/2 cup packed brown sugar 1 tablespoon corn starch 1 can (13&1/4 oz) pineapple chunks 1/3 cup vinegar 1 Tbls soy sauce 1 small green pepper, coarsely chopped Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat. Cover; simmer, stirring occasionally, for about 5 minutes, or until sauce thickens to your desired thickness. Stir in green pepper. Cover and simmer for about two more minutes. This is the Âperfect (according to family & friends) S&S Sauce and can be used for egg rolls, meatballs, chicken, shrimp, fried won-tons, egg foo yong - whatever...

And, when do you harvest them? Last year I cut some shoots that were very short (about 3 inches out of the ground) and still had the 'wrapping paper' on them, and noticed they were all leafy. They weren't very large in diameter either, maybe 1". Do you have to wait till they are very large before you can eat them, or do you eat them when they're taller?